Print Recipe Spicy tripe with baked maizemeal dumplings Serves: 6 Cooking Time: 2 hours 15 minutes + 1 hour 30 minutes, to rest Ingredients Dumplings 310g bread flour, sifted + extra, if needed 10g dried yeast 50ml brown sugar 250g maize meal 100ml boiling water 150ml warm water 2 eggs, lightly beaten 100g butter, softened
Challenge yourself to something different and try all of these fun things to do in South Africa’s National Parks. Once you have gone on countless game drives on…
This lean, mean ostrich burger is bulked up for the boys with crisp bacon and lashings of sweet red onion marmalade. For the red onion marmalade: 1. Heat the oil in a non-stick frying pan. Add the onions and fry over medium-high heat for 5 minutes until the onions have softened. 2. Add the sugar, Balsamic vinegar and season well. Stir and cook for 15-20 minutes, until soft & sticky. 3. Remove from the heat and set aside. Place a pattie on each bun, top with red onion marmalade and streaky bacon.
Print Recipe Sweet potato shoestring fries Serves: 4 Cooking Time: 15 - 30 minutes Ingredients 2 large sweet potatoes, cut into matchsticks Sunflower oil, to deep-fry Sea salt flakes, to season (optional) Instructions 1 Place the sweet potato matchsticks in water if not using straight away. Dry the fries between two clean tea towels to
Cheese, Chilli, Fried onions. What more could one want on a hot dog? We’re sure Will Smith would agree.
Print Recipe Mushrooms on toast Serves: 2 Cooking Time: 45 minutes Ingredients 45g butter 150g exotic wild mushrooms 110g button mushrooms 10 sprigs fresh sage + extra, chopped, to garnish 3 brioche buns, sliced in half 100g mascarpone cheese 1,25ml (1/4 teaspoon) truffle oil Instructions 1 Heat the butter in a frying pan over medium
Print Recipe Father’s Day Breakfast Tart Recipe Serves: 2 Cooking Time: 30 Ingredients 15 ml (1 tbsp) olive oil 100g chorizo sausage, sliced 200g vine tomatoes 150g mixed wild mushrooms 125g ready-made puff pastry, defrosted 15ml (1 tbsp) tomato paste 100g buffalo mozzarella/fior di latte, torn Salt and freshly ground black pepper, to taste 1
This amazing recipe is the ideal treat for any occasion – it is so easy to prepare, and the flavours work perfectly together.
Got leftovers and wondering how to store leftovers correctly for later use? Check out our handy guide to saving those remaining ingredients. Milk Freeze milk that will otherwise go…
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending…
We chat to Jenny Handley about her new JHP Gourmet Guide, which is simply delectable! Jenny Handley is a brand performance specialist, owner of JHP and author of best-selling business books. Her career started with her food – she is a qualified home economist, and has a Higher Diploma in Food & Nutrition. Her career started at Ina Paarman Foods and progressed into marketing, PR and brand. Jenny owned a PR company for 15 years with many hospitality, restaurant and food clients. She conceptualised and ran the Woman of Worth awards for 10 years. She has her own weekly brand…
This classic Italian delight comes courtesy of Pretoria’s Ritrovo restaurant, and father-son team Fortunato and Giovanni Mazzone. Neapolitan ragu is one of the most famous meat sauces in Italian cooking.…